Subj : BH&G 2870
To   : ALL
From : DAVE DRUM
Date : Sun May 30 2021 13:44:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fish Kabobs
 Categories: Seafood, Citrus, Herbs, Vegetables, Mushrooms
      Yield: 6 Servings
 
      2 lb Halibut, salmon, or
           - swordfish steaks; 1" thick
    1/2 c  Lemon juice
    1/3 c  Olive oil
      1    Bay leaf
      1 tb Snipped fresh dill
    1/4 ts Coarse ground black pepper
           - bottled hot pepper sauce
      1 lg Cucumber or zucchini; halved
           - lengthwise; in 3/4" slices
     12 sm (to medium)  mushrooms
      6 oz (1/2 jar) roasted red sweet
           - peppers; drained, in 1"
           - pieces
     12    Pimiento-stuffed green
           - olives
 
  Thaw fish, if frozen. Rinse fish and pat dry with paper
  towels. If necessary, remove and discard bones and skin.
  Cut fish into 1" cubes. Place fish in self-sealing plastic
  bag set in a shallow dish.
  
  For marinade, in small bowl combine lemon juice, oil, bay
  leaf, dill, black pepper, and hot pepper sauce. Pour over
  fish; seal bag. Turn bag to coat fish. Marinate at room
  temperature for 30 minutes, turning bag occasionally.
  
  Drain fish, reserving marinade. On six long metal skewers,
  alternately thread fish, cucumber, mushrooms, red pepper,
  and olives. Brush with some of the marinade.
  
  For a charcoal grill, grill kabobs on the greased rack of
  an uncovered grill directly over medium coals for 8 to 12
  minutes or until fish flakes easily with a fork, turning
  and brushing with reserved marinade halfway through
  grilling time. (For a gas grill, preheat grill. Reduce
  heat to medium. Place kabobs on greased grill rack over
  heat. Cover and grill as above.) Discard any remaining
  marinade.
  
  Makes 6 servings.
  
  Better Homes & Gardens | August 2015
  
  MM Format by Dave Drum - 07 August 2015
  
  Uncle Dirty Dave's Archives
 
MMMMM

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